Easy Chicken Enchiladas

Directions

1. 1
   Preheat oven to 325*F.
2. 2
   Season both sides of chicken breasts with salt and pepper.
3. 3
   Brown chicken in hot skillet until juices run clear.
4. 4
   While chicken is browning, combine enchilada sauce, soup and chilies in a medium sauce pan (large enough to fit the shredded chicken in later).
5. 5
   Simmer sauce on low to heat through and marry the flavors.
6. 6
   Shred chicken with two forks and add it to the sauce, stir to combine.
7. 7
   Stir in 1/2 cup of the cheese.
8. 8
   Place a tortilla in the bottom of a 9x9 baking dish.
9. 9
   Take a second tortilla, cut into quarters.
10. 10
    Match the corners of tortilla-quarters to the corners of the baking dish.
11. 11
    Using a slotted spoon (that way there will be some sauce without chicken at the end) scoop about 1/2 of the chicken and sauce mixture and spread to coat.
12. 12
    Sprinkle 1/2 cup cheese over sauce.
13. 13
    Repeat layers, ending with sauce and cheese.
14. 14
    Bake for 20 minutes at 325*F. Place under broiler, if desired, for 5 minutes or until golden brown.